2 tbs olive oil
3 medium onions
2 carrots
8 medium garlic cloves, minced
1/4 cup tomato paste
3/4 cup red wine
1 28oz can of crushed tomatoes
5 1/2 - 6 lbs of chuck or arm roasts
3/4 cup chicken stock - low sodium
6 tbs Minute Tapioca**
1/3 cup soy sauce or Braggs Amino Acid
1 tbs fresh thyme or 1 ts dried
3/4 cup fresh parsley leaves
Ground black pepper

1.  Heat oil in a 12 inch skillet over medium heat until shimmering but not smoking.  Add the opinions, carrots, garlic, tomato paste, and 1/4 ts salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes.  Stir in the wine and tomatoes, scraping up any browned bits; set aside.

2.  Lay the roast in the slow cooker insert.  Add the broth, tapioca, soy sauce and thyme to the onion and tomato mixture, then pour it over the roast.  Cover and cook on low until the meat is tender, about 9-11 hours.  (alternatively, cover and cook on high 6-7 hours.)

3.  Transfer the roast to the carving board, set aside to rest.  Let the cooking liquid settle for 5 minutes then gently tilt the slow cook insert and degrease as much as possible off the surface of the sauce using a large flat spoon.  Stir in the parley and season with salt and pepper to taste.

4.  Untie the roast and slice into 1/2 inch thick pieces.  Arrange the meat on a warmed serving platter and pour 1 cup of sauce over the top.  Serve, passing the remaining sauce separately. 

** This works best when you want to put everything in the pot and have the gravy finished.  You can also take off the liquid and make a gravy as usual.